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To Roast Sirloin, or Ribs of Beef

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Beef and ginger are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,410 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

To Roast Sirloin, or Ribs of Beef

Ingredients

Directions

  1. Hang the joint until it is perfectly sweet.

  2. Remove the marrow pipe from the backbone and cut out the fat kernels.

  3. In warm weather, guard the meat from flies and wipe off any moisture.

  4. Dust the joint with powdered ginger or pepper.

  5. Trim the ends of the bones if the joint is not too large; lay them in salt for a few days and then boil.

  6. Spit the beef firmly and keep it far back from the fire until heated through.

  7. Baste the meat constantly while roasting.

  8. Dredge with flour when first placed at the fire and sprinkle with fine salt near the end of cooking.

  9. Roast for about 15 minutes per pound, adjusting time based on desired doneness.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + gingertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,410 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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